Choose bread labelled ‘volkoren’ if verified wholemeal content and fibre information are your priorities. If you’re expecting guests with different preferences, you could also serve white bread for those who prefer a lighter flavour and texture. Then decide which shape and quantity suit your menu, and check the label of the bread you buy to meet any dietary requirements.
When you’re hosting a dinner, choosing bread isn’t just about white or wholemeal. The texture you want, the label and the quantity can all influence your decision.
You don’t want to serve only white bread, and you’re looking for bread whose wholemeal status and nutritional information you can check. According to the Netherlands Nutrition Centre, bread labelled ‘volkoren’ is genuinely wholemeal.
You’re expecting some guests who enjoy light bread and others who prefer wholemeal. Serving two types gives them a choice, rather than assuming one texture will suit everyone.
You want to check the ingredients, allergens and any ‘may contain’ warnings before serving. If salt or iodised baker’s salt is a concern for a guest, check this information for each product too.
First decide whether verified wholemeal bread or a lighter type of bread is more suitable for your guests. Then compare the shape and label of the specific breads you’re considering. An English label such as ‘whole wheat’ isn’t a substitute for checking.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Fibre and wholemeal content | Look for the label ‘volkoren’ and compare the fibre per 100 g in the nutrition table. | If I want to choose wholemeal bread for my guests, I don’t want to judge by the colour of the bread. For around 36% of consumers, checking wholemeal content and fibre comes first. |
| Flavour and texture | Consider whether white bread, finely textured wholemeal bread or a coarser-looking loaf is right for what you plan to serve. If preferences vary, consider offering two types. | I want to serve bread my guests will enjoy with the other dishes, even if their preferences differ. Around 29% of consumers give flavour and texture the highest priority. |
| Labels and allergens | Read the current ingredients and allergen information. Check the salt per 100 g and, if relevant, whether baker’s salt or iodised salt is listed. | If a guest needs to avoid an ingredient, I need to know what’s in the bread before serving it. Checking the label is the most important consideration for around 21% of consumers. |
| Quantity and storage | Choose a whole or half loaf, or rolls, to suit the rest of the menu, and follow the storage or freezing instructions for the product you choose. | For a multi-course meal, I want enough bread on the table without having too much left over. That’s why the right quantity is the first consideration for around 14% of consumers. |
Finely textured wholemeal bread is an option if you’re looking for the ‘volkoren’ label but would prefer a finer texture; check the texture of the specific product. A round loaf, hearth-baked loaf or smaller rolls may suit a different way of serving. The shape alone tells you nothing about wholemeal content or nutritional value.
The colour, seeds or variety of grains don’t prove that bread is wholemeal. According to the Netherlands Nutrition Centre, bread needs to be labelled ‘volkoren’ to confirm this.
If wholemeal bread is what you’re looking for, check for that label, then compare the nutritional information of the products you’re considering.
The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. So you can’t tell whether iodised salt has been used just from the type of bread.
Check the ingredients list for baker’s salt or iodised salt, or ask about unpackaged bread if this matters to a guest.
The ingredients and allergen information for a bread can change. This is particularly important if a guest needs to avoid a particular ingredient.
Check the packaging of the bread you’re actually serving, and keep the information handy in case guests have questions.
If you’re serving other courses and side dishes too, a whole loaf may be more than you need. The Netherlands Nutrition Centre also lists bread as a product that is often wasted.
Choose a size that suits your guests and the dishes. If you buy in advance, follow the storage or freezing instructions for that specific bread.
These brands offer examples of different wholemeal breads and shapes. Product features apply to the specific item named, not to a retailer’s entire range.
Albert Heijn offers options including wholemeal hearth-baked and round loaves.
Jumbo offers options including finely textured wholemeal bread and loaves in different sizes.
Lidl offers options including finely textured wholemeal bread and a range made with extra-finely milled wholemeal flour.
Alongside white bread, ALDI offers various wholemeal options in whole and half sizes.
PLUS offers, among other products, a whole 800 g boerenvolkorenbrood loaf.
Dirk offers options including wholemeal hearth-baked loaves and other wholemeal breads.
These bread options offer different shapes and pack sizes for a dinner party: a pack of Lebanese bread, a Bolletje rye bread product and round loaves from Lekhaven Bakkerij. A product name containing ‘Whole Wheat’ does not in itself confirm that the product carries the Dutch ‘volkoren’ label; check the specific label to be sure.
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This pack of six Lebanese breads is an option if you want to serve bread for guests to share.
Check the packaging to see whether the bread carries the Dutch ‘volkoren’ label, and read the ingredients and allergen information if these are relevant to your guests.
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This 500 g rye bread product is an option if you’re considering serving a different type of bread alongside white bread.
The product name refers to a bun, while the description mentions sliced rye bread. Before buying, check the product format and label if the way you plan to serve it or its ingredients are important.
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This pack of two round loaves, each weighing 550 g, is an option if you want to put more bread on the table or serve bread on two occasions.
Allow time to defrost, bake and cool the bread according to the product instructions. Check the ingredients and the Dutch ‘volkoren’ label. Only compare the fibre content with other breads if it’s clear what quantity the figure refers to.
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This 550 g round loaf is a good fit for a dinner party where you’d rather serve one loaf than buy a pack of two.
Allow time to defrost, bake and cool the bread according to the product instructions. Check the label for the ‘volkoren’ wording, ingredients and any nutritional information relevant to your guests.
No. According to the Netherlands Nutrition Centre, wholemeal bread is made with wholemeal flour, while brown bread can also contain white flour. If you’re looking for wholemeal bread, check for the ‘volkoren’ label rather than relying on the colour.
No. The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt. If this matters to you or a guest, check the ingredients list or ask which salt has been used for unpackaged bread.
Compare the salt per 100 g in the nutrition table of the breads you’re considering. Jumbo lists 1.0 g of salt per 100 g for its Fijn Volkorenbrood; PLUS lists 1.03 g per 100 g for Boeren volkoren heel. Check the label of the specific variety when you buy it.
Yes, as long as you can store the bread you choose according to the product instructions until the dinner. For specific wholemeal breads, PLUS and Albert Heijn say they can be frozen at home on the day of purchase; follow the instructions for the product you buy.
Read the current ingredients and allergen information for the bread you’re actually serving, including any ‘may contain’ warnings relevant to your guest. Don’t rely solely on the bread’s colour, the name ‘volkoren’ or an earlier online product listing.
